Lemon Glow Chiffon Cake Problem?
Posted: 27 November 2013 05:32 PM   [ Ignore ]
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Hi

I have just bought a wilton 10” angel food pan (16 cups) So i have just tried the Lemon Glow Chiffon Cake Page 157…I have weighed every thing to the Gram..Even the Egg Whites & Yolks..

The only thing i did not have was safflower oil so i have used peanut oil instead..

Mixed every thing well and everything was at room temp..

I poured the batter into the pan it came to the first rivet on the pan(there are 2 rivets holding the legs about 1 1/2” from top)

I have a lowered the oven temp by 10 degrees because my oven is convection…

The cake has risen well over the top of the pan a good inch and also split like a volcano?.. i took a photo…

I have inverted the cake and letting it cool for a few hours… please advise on what went wrong…

Should i cut the cake level while in the pan?

Thanks.. This is my 3rd cake from roses book… the first two cakes were very good..

Rob

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Posted: 27 November 2013 06:38 PM   [ Ignore ]   [ # 1 ]
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Hi

Well 2 hours later i have a nice tasting cake smile But looks a mess :(..

Here are a few photos..I have just got Roses USA edition…(i had the english version) So having got some real cake flour i will be trying a few more cakes in the coming weeks

Hope they turn out better than this !

Rob

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Posted: 29 November 2013 09:44 AM   [ Ignore ]   [ # 2 ]
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Thanks for the advise..I will try to use non convection cooking on my cooker but the user manual says the oven bakes more even with convection?...

And yes you are right about the outside was a mess and the inside looked pretty good…

I looked at the video on roses site and i made the mistake of using a sharp knife to go round the side while the cake had only just come out of the oven!.. I should have let it cool first then used the knife and that is why the cake came out a total mess…Stupid!! i cant believe i did that….Hope the next time it wont rise as much…

Rob

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